i am planing to back a cake first time.so i want some tips to make it light and good.?

Answer 1

princecssforever1 is refering to "Magic Cake Strips" They work fantastic at baking a level cake.

Just be sure to follow the recipes' directions carefully. Do not deviate from the directions/procedure (and follow other peoples advice on your first try. Make sure you Beat for the specified time to develop the cakes structure. My favorite cake book Is the Cake Bible by Rose Levy Berenbaum. She really gets into describing each cakes testure and flavor. Also all recipes are written in weight and in measurements.
Also. Butter cakes and pound cakes are the easiest cakes to start.

Here is a recipe for a moist pound cake:
Cream Cheese Pound Cake
This recipe is very moist and even when the cake is left in the oven a little too long, the cake stays moist on the inside. This pound cake freezes very well also. Wrap it in foil and freeze for up to 6 months.
recipe yield:
1 - 10 inch Bundt cake
INGREDIENTS
1 (8 ounce) package cream cheese
1 1/4 cups butter, softened
3 1/2 cups white sugar
7 egg yolks
2 teaspoons butter flavored extract
2 2/3 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
7 egg whites
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder and salt. Set aside.
In a large bowl, cream butter, cream cheese, and sugar until light and fluffy. Beat in egg yolks one at a time. Beat in the butter flavoring. Beat in the flour mixture.
In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Fold the egg whites into the batter. Pour into greased and floured Bundt pan.
Bake at 350 degrees F (175 degrees C) for about 1 hour, or until a toothpick comes out clean.

Good luck with your cake.

Answer 2

Use cake flour, not regular unbleached. Also, if your using round cake pans, I don't know what their called but there are these silver cloth things that go around the outside of the cake pans while their baking. Add about 2 tblsp vinegar to the batter (really) and 1/2 cup of mayo. These sound bad but your cake will turn out so much better.

Answer 3

I love to bake myself and i find that if you want to make it "light and good" if you are adding any fruit into the batter, don't stir it in so much so that the juices are actually seeping out. Simply fold it in gently to incorporate it. Because the water makes the cake somewhat soggy, I find despite the high temperature.

Hope I could help!